Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Murakami, Hiroki; Ogawa, Takashi; Takafuta, Akiho; Yano, Erika; Zaima, Nobuhiro; Moriyama, Tatsuya

doi:10.1080/09168451.2018.1460573

Cited by 16 publications

(7 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previously, we identified that principal soybean allergens Gly m 5 and Gly m 6 trigger percutaneous sensitization in a mouse model (9). Using the same model, the soybean trypsin inhibitor Gly m TI was also identified as a soybean allergen that causes percutaneous sensitization (10).…”

Section: Popular Scientific Summarymentioning

confidence: 90%

Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

Kinugasa

Hidaka

Tanaka

et al. 2021

Food & Nutrition Research

Self Cite

View full text Add to dashboard Cite

Background: Kiwifruit is a popular fruit consumed worldwide and is also used as a cosmetic ingredient. However, it is known to cause allergic reactions in humans. Recent studies have suggested an association between food allergy and food allergens entering the body via the skin. However, percutaneously sensitizing kiwifruit allergens have not been identified in human studies or in animal models. Objective: This study aimed to identify kiwifruit proteins that percutaneously sensitized mice through the epidermal application of crude extracts from green and gold kiwifruit on the dorsal skin, and serum IgE and IgG1 levels were used as sensitization markers. Design: BALB/c mice were back-shaved and their skin was exposed to crude extracts from green and gold kiwifruit that contained sodium dodecyl sulfate. Specific IgE and IgG1 antibodies generated and secreted in response to antigens were measured using enzyme-linked immunosorbent assay or immunoblotting. Results: Skin exposure to kiwifruit extract induced an increase in the levels of kiwifruit-specific IgE and IgG1, which are helper T cell 2-related allergenic antibodies in mice. These antibodies reacted with 18, 23, and 24 kDa proteins found in both green and gold kiwifruits. Thus, three percutaneously sensitizing allergens were identified and purified. Their amino acid sequences partially matched with that of kiwellin (Act d 5). Discussion and conclusion: Kiwellin has been identified as a plant defense-related protein. Interestingly, many plant allergens are biodefense-related proteins belonging to the pathogenesis-related protein family. Kiwellin, which was discovered to be a transdermal sensitizing antigen, might also be categorized as a biodefense-related protein. This study is the first to identify kiwellin (Act d 5) as a percutaneously sensitizing kiwifruit allergen in a mouse model.

show abstract

Section: Popular Scientific Summarymentioning

confidence: 90%

Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

Kinugasa

Hidaka

Tanaka

et al. 2021

Food & Nutrition Research

Self Cite

View full text Add to dashboard Cite

show abstract

“…Simultaneously, soybean is also one of the "eight major allergens" that identified by the FAO [127]. Studies have shown that with the increase in the use of soybean and soybean products, about 1-6% of infants and children are allergic to soybean and the incidence of soybean allergies in adults is also increasing [128,129]. There are 11 kinds of allergenic proteins found in soybeans, namely: β-conglycinin (Gly m 5), hydrophobic protein, defensive protein, inhibitory protein, SAM22, 7S globulin, glycinin (Gly m 6), 2S albumin, lectin, lipoxidase, and trypsin inhibitor [130][131][132].…”

Section: Soybeanmentioning

confidence: 99%

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

Hong

Pan

Xie

et al. 2021

Foods

View full text Add to dashboard Cite

Food allergies have seriously affected the life quality of some people and even endangered their lives. At present, there is still no effective cure for food allergies. Avoiding the intake of allergenic food is still the most effective way to prevent allergic diseases. Therefore, it is necessary to develop rapid, accurate, sensitive, and reliable analysis methods to detect food allergens from different sources. Aptamers are oligonucleotide sequences that can bind to a variety of targets with high specificity and selectivity, and they are often combined with different transduction technologies, thereby constructing various types of aptamer sensors. In recent years, with the development of technology and the application of new materials, the sensitivity, portability, and cost of fluorescence sensing technology have been greatly improved. Therefore, aptamer-based fluorescence sensing technology has been widely developed and applied in the specific recognition of food allergens. In this paper, the classification of major allergens and their characteristics in animal and plant foods were comprehensively reviewed, and the preparation principles and practical applications of aptamer-based fluorescence biosensors are summarized. In addition, we hope that this article can provide some strategies for the rapid and sensitive detection of allergens in food matrices.

show abstract

“…Recently, some global regulatory agencies started requiring quantitative analysis of individual allergens, including unproven allergens, as part of the risk assessment for genetically engineered soy beans [38]. Identification of allergenic globulins as percutaneously sensitized soybean allergens have been demonstrated through epidermal application of crude soybean extract [39]. Glycinin and β-conglycinin can induce intestinal damage [40].…”

Section: Recent Advances In the Control Of Allergic Reaction To Soybeanmentioning

confidence: 99%

Untitled

2018

ADT

View full text Add to dashboard Cite

Soybeans oil both cold-pressed and fully refined oils have been shown to contain proteins. Although most publications suggest that refined oils do not induce allergic reactions in sensitive individuals, adverse reaction to soy oil in an infant has been reported. Is used in cooking and food formulations. The presence of protein in soy oil depends on the degree of refining, as for other seed oils.There seems to be agreement that fully refined soybean oils are not allergenic but our groups recently have found cases of anaphylaxis due to soybean oil presented in generic drugs and anaphylaxis during the night that was caused by an unexpected exposure to soybean oil included in their pillows. Skin prick tests and determination of specific Inmunoglobuline IgE to soy were negative but molecular analysis by microarrays resolved the diagnosis.

show abstract

Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Cited by 16 publications

References 58 publications

Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

Untitled

Contact Info

Product

Resources

About